A great alternative to a traditional donut, quick and easy to make.

• Difficulty level: easy
• Makes: about 30 fritters
• Cooking time: 2 to 3 minutes per fritter
• Cooking pot: Medium fry pan with sides

Ingredients
3 small green apples cored and skin on (we use Granny Smiths)
2 bananas
The juice of two lemons
1 cup of plain flour
1 tablespoon The Sugar Breakup Dextrose
1/2 teaspoon bicarbonate soda
Pinch of salt
1 cup cold water
250g lard for frying
The Sugar Breakup Golden Rice Malt Syrup for taste and decoration
Cinnamon powder for taste and decoration

Time to cook

1. Core the apples and cut discs of about 5mm in width, dip in lemon juice
2. Skin the bananas and cut into bite size pieces, dip in lemon juice
3. Sift the flour, dextrose, bicarbonate soda and salt into a bowl
4. Add the water in one thirds, whisking well between each addition. The batter should look smooth and thick.
5. In a medium fry pan with sides, melt and heat the lard
6. Coat the fruit in the batter in batches
7. Once lard is heated (about 180C) place 4-5 pieces of fruit and shallow fry for 1-2 minutes on each side. Complete in batches until all the fruit has been cooked.
8. Serve with rice malt syrup drizzled over the top and cinnamon sprinkle on top. Eat with The sugar Breakup vanilla ice cream.

Hints

1. Test the lard with one piece of fruit. If it browns in a few seconds, it’s too hot. You want the fritters to take between 2- 4 minutes to cook so the fruit will soften.
2. You could use thin pieces of pineapple
3. You can dust with dextrose
4. You can use other oils, but we prefer lard after reading David Gillespie’s book “Toxic Oil”
5. Best eaten immediately and warm